A NOMVEX RECIPE
Omani oven-baked shuwa samak fish
Fish and seafood2 servings≈ 190 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Fish fillet700 g
- Baharat spice mix5 g
- Turmeric2 g
- Ground cumin2 g
- Garlic8 g
- Fresh ginger10 g
- Lemon juice45 ml
- Date syrup20 ml
- Olive oil30 ml
- Onion90 g
Declared allergenic ingredients: fish. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Mix spices, garlic, grated ginger, lemon juice, date syrup and oil. Coat cleaned, boned fish; refrigerate for at least 2 hours.
Heat oven to 180°C. Put sliced onion under fish, wrap securely in baking parchment and set in a baking dish.
Bake for about 40 to 45 minutes according to thickness; check fish is fully cooked before serving.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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